Browned Butter and Cinnamon teacake

Browned Butter and Cinnamon Teacake 

150g unsalted butter
185g self raising flour
30g cornflour
1 teaspoon of cinnamon
185g caster sugar
3 eggs
1 teaspoon vanilla essence
60ml of orange juice
60ml of milk

80g unsalted butter
80g icing sugar
1/2 teaspoon cinnamon

to sprinkle on top a little extra cinnamon


Preheat over to 180 degrees C (Gas mark 4)
Line and grease an 8 inch tin.  (I used round you can use square)

In a pan place the butter.  Melt gently and continue to heat until the butter browns.  Leave to one side to cool a little

In a large bowl sift the flours and the cinnamon.  Add the sugar.

In a seperate bowl or jug place the eggs, vanilla, browned butter and milk.  whisk well

Make a hole in the centre of the flour and add the organge juice and the egg mix.

Beat well and place into the cake tin.

Cook for about 40 minutes or until a skwer comes out clean.

Leave to cool thoroughly.

For the icing, in a pan melt 30g of the butter and brown as before.  Leave to cool a little.   In a bowl put the rest of the butter and the icing sugar.  cream well then add the browned butter and the cinnamon.

Spread on the top of the cooled cake and then sprinkle with a little extra cinnamon.

Enjoy 🙂

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